By Eddy − On Sunday, August 28, 2016, 7 years ago in
Chicken Recipes
4 out of 5 with 69 ratings
comments: 7 - views: 131966
| Preparation time | n/a |
| Cooking Time | n/a |
| Ready In | 50 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
1kg of chicken gizzards1 chopped onion2 cloves of garlic, minced5 tablespoons of olive oil1/2 chouriçoChili peppers (to taste)3 bay leaves6 tablespoons of tomato paste1 cup of white wine1 cup of waterSalt (to taste)
Get Portuguese ingredients 
Instructions
- Clean the gizzards of skins and fats, wash them and drain them.
- Cut the gizzards into pieces.
- Cut the chourico into thick cubes.
- In a pan with the olive oil, sauté the onions, garlic and bay leaves.
- Mid way through the sauté, add the chourico and let it cook a little longer.
- Add the gizzards.
- Season with a little salt, add the chili peppers and cook a little.
- Add the tomato paste, pour in the white wine and water.
- Cover and cook 30 to 40 minutes until tender.
Recipe & Photo Credit: receitasfaceisrapidasesaborosas.pt
Maureen Hilder
Love Moelas
Nice recipe I've, have never added Chourizo before.
Agree takes a lot longer to get the gizzards tender.
Worth it though.
10 months ago, Tuesday, June 6, 2023
Ivan
What I do is boil them for a half hour in water and no salt!! Then create sauce on the side add gizzards to sauce and simmer for ten minutes. They are soft and tasty.
1 year ago, Thursday, February 2, 2023
Miroslaw Suski
As per Mark who mentioned above in his comment, need to slow cook whole dish for at least 2 hours. Finally you got irresistible - full of flavours, textures and taste, exquisite one pot dish - Enjoy
1 year ago, Tuesday, December 13, 2022
Mark Witney
This is a great recipe - but I really don’t see how you can cook gizzards for ‘30-40 min until tender’!
It takes a minimum of 1h30 to 2h before they are tender
1 year ago, Friday, July 15, 2022
john anthony henry johnson
Enjoyed the meal. It is difficult to always get chourico. when this happens can you suggest an alternative?
2 years ago, Saturday, February 19, 2022